The Commune Social, a neighborhood Tapas, Dessert and Cocktail bar located on Jiang-Ning Road of Jing’An District, Shanghai. It is the latest creation of Chef Jason Atherton, award winning Shanghai design firm – Neri & Hu, and acclaimed Singaporean hotelier and restaurateur – Loh Lik Peng. Having had successes with Table No. 1 in Shanghai, 22 ships in Hong Kong, and Esquina in Singapore, The Commune Social is yet another exciting project aimed to breathe life into a historical and charming neighborhood.
The ‘No Reservations, No Service Charge’ restaurant provides its diners an opportunity to experience what Atherton describes as “the deformalizing of fine dining”. The Commune Social offers an eclectic menu of modern tapas, desserts and a well-curated wine, beer and cocktails list, served all in their own unique bars. The Tapas, Dessert and Cocktail Bar concept allows visitors to take their own journey through The Commune Social by starting with drinks in the courtyard or terrace and watch the team of chefs crafting dishes at the open-kitchen Tapas Bar, then move to the Dessert Bar to see the pastry chefs at work and finish upstairs at the Cocktail Bar. This fun and casual atmosphere allows guests to pick and choose which elements they wish to combine and the order to enjoy them in while the moving feasting idea also encourages diners to engage in social activities.
Crafting the interiors at The Commune Social is the award winning firm, Neri & Hu Design and Research Office of Shanghai. With the three distinctive areas in the restaurant (Tapas Bar, Dessert Bar, and Cocktail Bar) The space is design to emphasize the “sharing” idea of eating tapas while the adjoining rooms serves to remind the communal and social aspect that also can be seen in other restaurants within the Atherton restaurant groups. The design approach emphasizes raw materials to accentuate the “freshness” of visual encounter and associating to the rawness and freshness of food. Materials such as raw iron, reclaimed wood, unfinished concrete and exposed bricks all work together to form a tapestry of texture and patterns. While all other spaces take on a rustic industrial rawness, the dessert bar juxtaposes its clinical whiteness against the others, with a full accoutrement of custom light ensemble to remind one of a dental clinic which brings to mind the price a sweet tooth must pay.
Synonymous with the restaurant name, The Commune Social invites communal dining where the guests are welcome to share various type of dishes, such as the Spanish Breakfast, prepared with an organic poached egg, served with warm potato foam and finished with crispy chorizo slices and diced butter roasted potatoes; Marinated Seabass with gazpacho dressing, or nibble on the Sea urchin with pepper butter on Ciabbata from the Para Picar selections.
Jason Atherton was the first British chef to complete a stage at Spain’s famous elBulli restaurant in 1998. This invaluable experience laid the foundation for his unique creative style and fuelled his insatiable thirst for culinary knowledge.
With seasoned experience, having worked under great chefs including Pierre offmann, Nico Ladenis, and Marco Pierre White, Jason joined the Gordon Ramsay Group in 2001 as the executive chef for Verre in Dubai. In 2005, Jason returned to the UK to open maze in the heart of London, launching what would be the most successful brand in the group. Jason left Gordon Ramsay Holdings in 2010 to create his own restaurant company, Jason Atherton Ltd., with the flagship Pollen Street Social, which opened in April 2011.
Head Chef Sergio Moreno’s career started at a young age in his hometown of Málaga, Spain.
After getting a taste of culinary arts, he moved to Basque Country, where his career took off, working under some of the world’s most renowned young chefs in the Spanish culinary scenes such as Rubén Trincado,
Edorta Lamo and Victor Ibañez.
.With a strong root in his European background, Sergio traveled to China in 2014, further developing skills in different projects enhancing his abilities and cooking style. Garnering a Bib Gourmand award in his previous kitchen granted by the 2016 Michelin Guide, Sergio continues to draw inspirations through his travels, giving his food an intriguing international flair.
Working for Gordon Ramsey since 2007, At the Savoy grill, Kim joined Jason Atherton in 2008 and became an integral part of Maze restaurant pastry team, Kim also worked in there sister restaurant Maze, in South Africa. Kim moved to Shanghai early 2010 to open and run as executive pastry Chef, Table no 1, winning a string if applauds and awards. Kim now works and runs the dessert Bar At the highly successful Commune social .. In Jingan Shanghai
Born in Kimberley, South Africa, in her early days she was a keen Horse rider and taught physically and mentally disabled children, Kim took to hospitality and did her training at Zevenwacht chef school and Christina Martins school of food and wine, gaining experience and qualifications, taking this forward with zeal towards pastry and then devolving her skills around restaurants in Cape Town. Kim then took these skills to London and took inspiration and a deep skill set to forward her career.
Born in Paris France, he studied Hospitably management with the international school Vatel, Bachelor degree in international Hotel and a master degree in finance. Arrived in Shanghai to develop Le cafe de stagiare bar/restaurant in 2013. Started at The commune Social in 2015 as restaurant manager and now responsible for the bar and the restaurant working closely with Sergio and Kim.
The Commune Social located at the Design Republic Design Commune is a new tapas restaurant designed by Neri&Hu Design and Research Office of Shanghai. The food concept is a fresh and modern take on Spanish tapas, where the small dishes served are refined interpretations of the tapas genre with an international twist.
Synonymous with the restaurant name, THE COMMUNE SOCIAL invites communal dining where the guests are welcome to share various type of dishes, such as the Spanish Breakfast, prepared with an organic poached egg, served with warm potato foam and finished with crispy chorizo slices and diced butter roasted potatoes; marinated Seabass with Gazpacho Dressing, or nibble on the Sea Urchin with Pepper Butter on Ciabbata from the Para Picar selections.
511 jiang-ning road, jing-an district 200 041 shanghai, china
+ 86 021 6047 7638
· tapas ·
Tuesday - Friday 12:00 to 14:30(food )
Saturday -Sunday 11:30 to 14:30(food)
Tuesday - Saturday 18:00 to 22:30(food)
closed Sunday evening
closed Monday all day
closed on all national holidays
· bar ·
Tuesday - Friday 12:00 to 00:00
Saturday 11:30 to 00 :00
Sunday 11:30 to 16:30
closed sunday evening
closed monday all day
closed on all national holidays
please write us an email or contact us with a phone call
+ 86 021 6047 7638